News Roundup: Microwaved Mushrooms


Many vegetables taste better cooked; however, the method of cooking can rob you of some of the vegetable’s important nutrients. A study that recently captured the attention of several news outlets revealed that one of the best possible ways to preserve nutrients in your vegetables is somewhat unexpected: the microwave.

The Healthiest Way to Cook Mushrooms Is Totally Surprising. TIME “The researchers concluded that the best way to cook mushrooms while still preserving their nutritional properties is to grill or microwave them, as the fried and boiled mushrooms showed significantly less antioxidant activity.”

Microwave mushrooms “to keep their goodness,” scientists say: BBC “Frying resulted in protein and carbohydrates being lost from the mushrooms, as well as antioxidant compounds. Antioxidants are vitamins and chemicals that play a key role in protecting the body against free radicals, which are linked to heart disease, cancer and other diseases.”

Nutritional properties of mushrooms are better preserved when they are grilled or microwaved: Science Daily “When mushrooms were cooked by microwave or grill, the content of polyphenol and antioxidant activity increased significantly, and there are no significant losses in nutritional value of the cooked mushrooms.”

Preserve Nutrients in the Kitchen: Environmental Nutrition “Make friends with your microwave. Since it cuts cooking time and water use, the microwave is a nutrient-friendly kitchen appliance. A 2009 study published in the Journal of Food Science found microwaving preserved higher antioxidant activity in a majority of 20 vegetables studied compared to any other cooking method.”


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